Pecorino Romano

Pecorino Romano is a saltier pecorino than the Sardo.  Often used in pesto and a staple in many pasta dishes, it's a great option for grating on all sorts of lovely Italian dishes.  Made with thermised sheep's milk and animal rennet.

The milk for both pecorino's that we sell is Thermised, this is a gentler warming process than pasteurisation which help to eliminate any chance of bad bacteria in the milk, while leaving the enzymes in tact, so it's seen as the best of both worlds by many.

Milk Type : Sheep's Milk

Pasteurisation : Thermised

Rennet type : Animal rennet

Flavour : Medium

Country of Origin : Italy